This recipe is one of my favorite inventions. It shows that your oven is a magical place and sometimes, minimal effort can still produce maximum results. I’m a huge fan of ribs and never liked the fact that once summer ended, so did my enjoyment of a good plate of ribs. I stumbled upon a rib recipe that gave an oven variation. I tried it and it was ok, but not great. I still missed the grill.

A few years later, I found another recipe that was pretty complicated but touted one simple practice that I thought was genius. So, I grabbed that, made a few tweaks and came up with a killer recipe that produces the juiciest, fall of the bone ribs you will ever make!

One ‘American’ dish my mother made for us growing up was beef stew. I’m not even sure when she picked up the recipe for it or why it became a winter dish in our home, but I remember coming home from school and finding a large pot of it on the stove.

Once the cold weather rolls in, I always make beef stew served on top of some buttery noodles or even on its own. It's the ultimate stick to your ribs, warm you up kind of food and, best of all, it’s a ‘one pot wonder.’